Moroccan Meatball Casserole

Moroccan Meatball Casserole

Ingredients

500g minced lamb

1 tsp ground cumin

1 tsp ground cinnamon

3 onions, peeled

1 red chilli, finely chopped

250 ml lamb stock

Juice and zest of 1 unwaxed lemon

Pinch cayenne pepper

2 tbsp olive oil

Small piece of ginger, peeled and grated

Pinch of saffron

1 tbsp tomato puree

Small bunch coriander, chopped

Small bunch parsley, chopped

100g pitted black olives

Couscous to serve (optional)

Method

1. Finely chop the onions using a food processor.
2. Mix half the onions, lamb, spices, lemon zest and parsley in a bowl until well combined and then form into balls.
3. In a lidded casserole dish, fry the remaining onions, chilli, ginger and saffron until the onion is softened and starting to colour.
4. Add the lemon juice, olives, tomato puree and stock, and bring to the boil.
5. Add the meatballs and reduce the heat, then cover with a lid and cook for 20 mins, turning the meatballs occasionally.
6. Remove the lid and add the coriander and lemon wedges.
7. Cook uncovered for another 10 mins until the liquid has reduced and thickened slightly.
8. Serve hot.